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Tip

Broad beans

It’s tricky to pick
the best as the
outer skin gives
no indication as
to the quality of
the bean. Don’t
worry about
discolouring;
even a black pod
could have quality
beans inside.
When buying, go
for slender ones –
big, fat bumps in
the pod tend to
hold big, fat dried
beans inside. If
you are shelling
broad beans,
don’t lick your
fingers – it’s a very
nasty bitter taste.

Method

Tip the peas and beans into a large
pan of salted boiling water, then cook
for 3 mins. Drain, cool under cold water,
then drain again thoroughly.

Put the 4 tbsp oil in a pan, heat gently,
then add the garlic. Cook for 3 mins, very
very gently, until the oil is infused and the
garlic has softened but is not coloured.
Tip the oil and garlic into a jug and cool.

Whizz the peas, beans and almost all
the zest in a food processor, then trickle
in the garlicky oil. Add the garlic cloves,
almost all the lemon juice and 1 tbsp
extra virgin olive oil. The houmous should
be swirling around the bowl nicely by this
point, but not be too fine in texture. Scrape
the sides down if you need to. Season
well – you’ll need about 1 tsp sea salt
and lots of black pepper. Add the rest of
the lemon juice to taste. Spoon into a
dish, swirl the top, then drizzle over the
remaining extra virgin olive oil.

To serve, toast the bread, then spread
with the goat’s cheese. Dollop a good
spoonful of houmous onto each piece,
drizzle with a little more olive oil, scatter
with the remaining zest, then grind over
a little black pepper. Top with a few pea
shoots and serve.

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Comments, questions and tips

Comments

A really nice alternative to normal houmous, made with frozen peas and frozen broad beans as they were cheaper and more readily available ... it worked a treat. Delicious with goats cheese as suggested or alone with just crackers or bread.

Very straightforward and tasty. Infused oil with fresh sage, which was on hand. A brilliant use for those fresh peas and broad beans - when I couldn't face making another risotto! The bright green is fresh and appealing.

Delicious. Used 2 tablespoons of concentrated lemon juice as I didn't have any fresh lemons. Had this with some tuna burgers and it went quite well! I think it would be good with a nice salad or with some chicken and I reckon it would be really good at a bbq.

A lovely fresh and very simple starter. Also good for party dips/vegetarian pate. I used only half the juice of one very large lemon and the fresh taste of the peas and beans really sang through. I did worry about the broad bean shells as I used frozen and they did look a bit tough. However, once 'blitzed' all came together well. Have made it twice already and shall certainly make it again.

I used fresh peas and broad beans, and added some sweet balsamic vinegar to the pot, and it is absolutely delicious.
Ignore negative comments
my whole family are hooked
It's a marvellous way to use broad beans.
ta very much x

Just made the houmous. Very easy, only made half quantity and used frozen peas and frozen broad beans. It was surprisingly good! No one taste shone through and it felt very healthy :-) Will definitely make it again.

I made this as an appetiser when I was entertaining some friends one evening, and it was a definite hit. Everyone loved it and asked for the recipe. I used frozen broad beans and it was nice and easy to prepare.

i LOVE this recipe! i made it in summer when some family came over and it was a hit! i used extra pea shoots because i love the sweetness! we had quite a bit left but saved it and it didn't last for long! :)

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